food, fun fact
there's an oft-repeated bit of advice that says you should always put enough salt in your pasta water to make it "as salty as the sea"
turns out, if you actually do that by putting the stoichiometric amount of salt equal to what there is in seawater, you end up with pasta that's inedibly salty
but! the acceptable range of saltiness for pasta cooking includes the point where adding more salt doesn't much change the taste because you're already overloading the salt receptors on your tongue. so the proper amount of salt in the water *tastes* about the same saltiness as seawater
-F
food, fun fact
@Felthry I thought you were just supposed to put in a pinch of salt?
re: food, fun fact
@relee "as salty as the sea" is what we've heard from quite a few people, some of whom were professional chefs, so i'd say that's probably about right
i mean pasta doesn't technically *need* salt at all but it's tastier with some salt in it
-F